Vegan Apple Spice & Hazelnut Steamed Pud Tea Cup Cake
Since reaching the semi-finals of 2017 The Great British Bake-Off, Stacey Hart has moved away from the icing-coated cakes she was famed for and now creates healthier, but still just as delicious, bakes. Here she shares a quick and easy low-sugar vegan bake, packed full of winter flavours.
You will need a tea cup which holds approx 180ml of fluid and that is microwave safe
1 tbsp coconut oil (melted)
1 tbsp Total Sweet Xylitol
2 tbsps unsweetened almond milk
A few drops of apple cider vinegar
35g plain flour
½ tsp mixed spice
¼ tsp cinnamon
¼ tsp of baking powder
Pinch of bicarbonate of soda
A quarter of a sweet-eating apple peeled and chopped around 20/25g
5g chopped hazelnuts
- Put the coconut oil, xylitol, drops of apple cider vinegar and milk in a teacup and give it a good whisk.
- Add the flour, mixed spice, cinnamon and baking powder to the mug and whisk together until smooth.
- Once the mix is smooth, gently stir in half of the finely chopped apples
- Top the cake with the other half of the apples and sprinkle the chopped hazelnuts on the top (Sprinkle optional cinnamon sugar on the top (made by grinding 1 tbsp of xylitol and 1 tsp cinnamon together)
- Cook in the microwave on 850W for 1½ mins (microwave temps vary and so you may need more or less time so watch out!)
- In the microwave, the cake will puff up, then deflate and then rise again
- Either turn the cake out of the cup or eat it once it’s slightly cooled straight from the cup
Note: Don’t overcook or it will get too stodgy. If it’s undercooked you can pop it back in the microwave for another 10 seconds or so. This cake is designed to be eaten straight away whilst still warm (but not so hot to burn!).